Tomato and Thyme Beef Pot Roast (Spanish style)

From the kitchen of Martin James – Copenhagen, Denmark

2kg corner fresh beef silverside roast
10 cloves garlic
10 sprigs fresh thyme
2 tablespoons olive oil
425g can tomatoes
1 1/2 cup (375ml) beef stock
1/4 cup (60ml) tomato paste
1/4 cup (60ml) red wine vinegar
2 teaspoons chopped fresh thyme, extra
100g quince paste

Cut 10 deep slashes in top of beef, insert garlic cloves and thyme sprigs into slashes.

Heat oil in large pan, cook beef until well browned all over.

Add undrained crushed tomatoes and all remaining ingredients; simmer, covered, for about 2 hours or until beef is tender.

Remove beef from pan, cover to keep warm. Boil tomato mixture in pan, uncovered, about 15 minutes or until slightly thickened.

Slice beef thinly, serve with tomato mixture.

This is best made just before serving and freezing is unsuitable.